March 11, 2012

Chicken with Brussels Sprouts and Mustard Sauce

Last night's dinner was one of the best that we have experienced around here in a LONG time. Paul cooked a recipe we've been meaning to try for months from the wonderful folks Cooking Light. It was a bit of shock that he was making this recipe since the word mustard appears in the title - Paul is mustard phobic. If I put a bit of mustard on his sandwich I am accused of making him a mustard sandwich.

It was a bit of a shock that it was made for other reasons. The first time we tried to make it the brussels sprouts had gone icky (no other word will convey the mash of rotting sprouts we discovered in the veggie keeper). Last night we had a fresh supply of sprouts. We didn't have flat leaf parsley so Paul sent me out to get some. As I left I said "I'm getting flat leaf parsley - is there anything else that we need?'

"No."

Later when I returned and put the parsley on the counter he asked 'didn't you get the apple cider?'

Apparently I was speaking a bizarre language when I asked if there was anything else that was needed!

Anyway. Off I went and returned with the cider.

Dinner was on the table quickly and the taste was out of this world. The recipe suggested serving the chicken and sprouts with roasted rosemary potatoes. Good advice as they rounded out the flavours very well. The finished dish reminded me of classic French Bistro cooking - sophisticated, yet simple and wholly satisfying!

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Oh, I am marking this one now to make soon...all favorites of mine. I know this is probably a fall dish but I think I will make it before then and then file it in fall when sprouts and cider are calling my name daily! Thanks.

We left the snow behind and headed to California for a long weekend of fun. We shoppedm toured wineries, tasted olive oil, met up with good friends, and ate some wonderful food. I can't wait for slow bowl 2009.